Baked Conchiglie Pasta

with Roasted Pumpkin, Sage and Pine Nuts

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Instructions

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1 Roast

Preheat the oven to 225°C. Peel and cut pumpkin to small cubes and place on a roasting dish with chopped garlic cloves and diced shallots. Drizzle with olive oil and season with salt. Roast for 20 minutes.

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2 Cook pasta

Bring a pot of lightly salted water to a boil. Cook the pasta for 6 minutes. Drain.

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3 Toast nuts

Toast pine nuts on a hot pan without oil for 4–5 minutes until nicely browned and fragrant. Keep aside.

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4 Mix

Once the pumpkin is soft and roasted, take it out of the oven and add the pasta, ricotta and chopped sage. Mix well. Check the seasoning, and add some salt and black pepper, if needed. Top with the toasted pine nuts and place in the oven for 5 more minutes.

Tips for fussy eaters

This is a delicious mild dish. You could also keep some pasta aside, mix it with ricotta and serve with a slice of chicken or fish fingers.

Pro tip

Of all the culinary or medicinal herbs, sage has one of the longest histories of use. It has for example been used by ancient Egyptians as a fertility drug.

A beautiful and mild pasta dish to bring comfort and flavour to your week night.

Cooking Time: 35 min

Cals 661 · Prot 29 · Carbs 66 · Fat 32

Ingredients

Number of people

Garlic cloves 3 Pieces
Shallots 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Seashell pasta 200 Grams
Pine nuts 40 Grams
Ricotta 250 Grams
Fresh sage 15 Grams

A beautiful and mild pasta dish to bring comfort and flavour to your week night.

Cooking Time: 35 min

Cals 661 · Prot 29 · Carbs 66 · Fat 32

Instructions

photo

1 Roast

Preheat the oven to 225°C. Peel and cut pumpkin to small cubes and place on a roasting dish with chopped garlic cloves and diced shallots. Drizzle with olive oil and season with salt. Roast for 20 minutes.

photo

2 Cook pasta

Bring a pot of lightly salted water to a boil. Cook the pasta for 6 minutes. Drain.

photo

3 Toast nuts

Toast pine nuts on a hot pan without oil for 4–5 minutes until nicely browned and fragrant. Keep aside.

photo

4 Mix

Once the pumpkin is soft and roasted, take it out of the oven and add the pasta, ricotta and chopped sage. Mix well. Check the seasoning, and add some salt and black pepper, if needed. Top with the toasted pine nuts and place in the oven for 5 more minutes.

Tips for fussy eaters

This is a delicious mild dish. You could also keep some pasta aside, mix it with ricotta and serve with a slice of chicken or fish fingers.

Pro tip

Of all the culinary or medicinal herbs, sage has one of the longest histories of use. It has for example been used by ancient Egyptians as a fertility drug.

Ingredients

Number of people

Garlic cloves 3 Pieces
Shallots 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Seashell pasta 200 Grams
Pine nuts 40 Grams
Ricotta 250 Grams
Fresh sage 15 Grams
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